Homemade Ketchup Recipe
Produced abundantly in the summer season, meatier than other tomato varieties, tomato paste, stick (rio type) tomatoes are the most suitable tomatoes for making homemade ketchup. In order to make an additive-free home ketchup, it is important to pay attention to sterilization, acid balance and using spices correctly. Bon Appetit!
Ingredients:
For: 8 People
Prep: 20 Min
Cook: 10 Min
| Pole Tomatoes (Mature) | 2 Kg. |
| Olive Oil | 1 Half Cup |
| Black Pepper (Freshly Ground) | 1 Tsp (large) |
| Fine Salt | 1 Tsp (large) |
| Red Onion (Medium size) | 2 Qty |
| Garlic (crushed) | 1 Clove |
| Brown Sugar | 2 Tbsp |
| Red Pepper (Sweet) | 2 Qty |
| Apple Cider Vinegar | 2 Tbsp |
| Cinnamon Sticks | 2 Qty |
| Clove (Dry) | 5 Qty |
Steps:
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Boil water in a deep and wide saucepan. Wash the tomatoes, scratch the bottom with a knife and keep them in boiling water for 1-2 minutes, then put them in cold water and peel the skins.
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Heat the olive oil in a flat pan. Saute the finely chopped and crushed garlic and onions. When the onions and garlic soften on low heat, add the peeled and coarsely chopped tomatoes and red peppers.
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Add salt, brown sugar, black pepper, cinnamon stick, cloves, vinegar and 2-3 glasses of hot water. Cook for about 15 minutes, stirring occasionally, until the tomatoes and peppers are soft.
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Remove the cinnamon stick and cloves from the cooked sauce and let them rest for 5-10 minutes.
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Check the consistency and flavor by putting the sauce, which you have passed through a wire strainer, back into the pot and boiling it for a couple of minutes.
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After boiling and sterilizing the clean jars and their lids for ten minutes, take the hot ketchup into the jars with the help of a ladle, turn them upside down, and put them in the refrigerator when it cools down. You should consume the ketchup you opened within 7-8 days at the latest. Bon Appetit!
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Note: If you want to make hot ketchup, you can use hot red pepper instead of capia pepper.
35 Min
